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uinivlKSITY    OF    ILLINOIS    BULLETIN 


Vol.  XV 


Issued  Weekly 
SKPT.  -li.  1917 


No.  4 


[Entered    as    second-class    matter    December    11,    1912,    at    the    post    office   at    Urbana,    Illinois 
under  the  Act  of  August  24.   1912] 


SYLLABUS 


Domestic  Science  and  Domestic  Art 


FOR  THE 


High  Schools  of  Illinois 


First  Edition  1911 

Second  Edition  1914 

Reprint  1917 


RUTH  A.  WARDALL 


PUBLISHED  BY  THE  UNIVERSITY  OF  ILLINOIS 

URBANA 


UNIVERSITY  OF  ILLINOIS 

LIBRARY 

AT  URBANA-CHAMPAIGN 

ACES 


**°  /let 


INTRODUCTION 


For  the  information  of  those  interested  the  following  notes 
concerning  the  development  of  this  Syllabus  are  hereby  given. 

In  1907,  believing  that  the  time  had  come  for  more  determined 
efforts  to  introduce  domestic  science  and  domestic  art  into  the  public 
schools  of  Illinois,  the  Department  of  Household  Science  of  the  Uni- 
versity of  Illinois  invited  a  few  interested  persons  to  consider  such 
plans  with  them  at  the  time  of  the  High  School  Conference,  November, 
1907.  As  a  result  of  that  meeting  the  following  persons  were  chosen 
to  serve  as  a  committee :  Miss  Isabel  Bevier,  Chairman ;  Mrs.  Mary 
Pierce  Van  Zile,  Miss  Carrie  Gait,  Miss  Helena  M.  Pincomb,  Mr.  J.  H. 
Browning,  and  Mr.  T.  C.  Clendenen. 

This  committee  undertook  the  preparation  of  a  syllabus  for  the 
unifying  of  the  work  in  domestic  science  and  domestic  art  in  the  high 
schools  of  the  state.  Owing  to  the  unorganized  condition  of  the  work, 
the  committee  found  it  necessary  to  make  a  syllabus  flexible  enough 
to  meet  very  different  conditions.  It  seemed  to  them  better  to  suggest 
an  orderly  development  of  the  subjects  Food,  Clothing,  and  the  Home 
and  to  leave  to  individual  schools  the  selection  of  the  work  as  well  as 
the  allotment  of  time  to  each.  In  July,  1908,  the  syllabus  was  pub- 
lished. In  November,  1908,  it  was  discussed  in  the  newly  organized 
Domestic  Science  Section  of  the  High  School  Conference.  A  new  com- 
mittee consisting  of  the  following  persons  was  appointed:  Miss  Helena 
M.  Pincomb,  Chairman;  Miss  Jenny  Snow  and  Miss  Carrie  Gait.  This 
committee  was  asked  to  formulate  a  definition  for  a  unit  of  entrance 
credit. 

The  committee  defined  one  unit  of  entrance  credit  in  Household 
Science  as  follows: 

a.  An  equivalent  of  180  hours  of  prepared  work  with  at  least 
two  recitation  periods  a  week  in  foods. 

b.  An  equivalent  of  180  hours  of  prepared  work  with  at  least 
one  recitation  period  a  week  in  clothing. 

c.  An  equivalent  of  180  hours  of  prepared  work  with  at  least 
two  recitation  periods  a  week  on  tin1  home.  (Two  periods  of  labora- 
tory work  are  considered  equivalent  to  one  period  of  prepared  work.) 

1.  Of  the  above,  (a)  will  be  accepted  as  a  unit's  work. 

2.  Two  half  units  taken  from  a  and  b,  or  a  and  c,  or  b  and  c  will 
be  accepted  as  a  unit's  work. 

The  syllabus  is  recommended  as  a  basis  for  a  unit  of  entrance 
credit. 

The  work  is  to  be  done  by  trained  teachers  with  individual  equip- 
ment as  determined  by  inspection. 


This  definition  was  adopted  by  the  Domestic  Science  Section  of 
the  High  School  Conference  in  November,  1909,  and  by  the  Univer- 
sity. It  was  also  voted  that  the  syllabus  should  be  revised.  The  work 
of  revision  was  given  into  the  hands  of  the  new  executive  committee 
for  the  year  1909-10,  Miss  Helena  M.  Pincomb,  Chairman,  Miss  Helen 
M.  Day,  Miss  Carrie  Gait,  Miss  Kate  L.  Brown,  and  Miss  Isabel  Bevier, 
ex-officio.  The  revised  copy  was  adopted  by  the  Domestic  Science  Sec- 
tion of  the  Conference  November  18,  1910. 

The  committee  offers  the  following  explanation  of  the  revision. 
First,  in  accordance  with  the  vote  of  the  last  meeting  the  terms  theory 
and  practice  have  been  changed  to  recitation  and  laboratory ;  and  the 
name  Syllabus  of  Domestic  Science  for  the  High  Schools  of  Illinois  to 
Syllabus  of  Domestic  Science  and  Domestic  Art  for  the  High  Schools  of 
Illinois.  The  general  plan  of  the  Syllabus  has  not  been  changed.  It 
has  been  amplified  by  the  addition  of  related  work  and  references. 

Second,  an  orderly  development  of  the  subject  has  been  attempted, 
but  the  limits  of  time  or  material  may  in  some  cases  modify  the  prac- 
tice ;  for  example,  the  kitchen,  fuels  and  water  are  placed  at  the 
beginning  of  the  food  course,  but  it  is  not  the  thought  of  the  commit- 
tee that  several  lessons  will  be  spent  on  this  before  taking  up  the 
subject  of  fruit. 

Third,  owing  to  existing  conditions  the  committee  feels  that  the 
amount  of  work  covered  in  one  year  must  vary,  but  suggests  that  the 
work  in  clothing  should  be  preceded  by  "sewing"  in  the  grades,  and 
that  the  course  in  foods  should  be  preceded  by  "cooking"  in  the  grades 
and  by  at  least  one  course  in  elementary  science  in  the  high  school. 

Fourth,  the  course  on  the  home  seems  to  the  committee  very  desir- 
able work  for  the  senior  year.  It  begins  with  a  study  of  homes  of 
primitive  people,  but  passes  quickly  to  the  planning,  construction  and 
sanitary  aspects  of  a  modern  house,  its  furnishings  and  care.  In  con- 
nection with  the  care  of  the  house  the  care  of  the  individual  and  the 
family  are  considered  and  their  relation  and  responsibility  to  the  com- 
munity. Here,  too,  attention  is  given  to  the  economic  side  of  household 
management  and  to  the  importance  of  the  home. 

Fifth,  the  committee  for  the  present  year  are  to  consider  the 
relation  of  the  topics  food,  clothing,  and  the  home  to  the  other  subjects 
of  the  curriculum  especially  in  regard  to  the  time  required,  and  to 
their  place  in  the  curriculum,  so  that  the  syllabus  may  gain  in 
definiteness. 

The  Committee  hereby  expresses  their  appreciation  of  the  helpful 
suggestions  of  many  teachers  and  ask  for  a  continuance  of  their  favors. 

Committee  for  1910, 

Helena  M.  Pincomb,  Chairman 
Helen  M.  Day 
Carrie  Galt 
Kate  L.  Brown 
Isabel  Bevier 


Digitized  by  the  Internet  Archive 

in  2011  with  funding  from 

University  of  Illinois  Urbana-Champaign 


http://www.archive.org/details/syllabusofdomest154univ 


SYLLABUS 
FOOD 


RECITATION 


LABORATORY 


The  kitchen. 

List  and  care  for  articles  in  desk. 

Shape  and  size. 

Clean    and    conveniently    arrange 

Equipment. 

cupboards. 

Desk    and    individual    equip- 

Care of  sinks  and  supply  tables  by 

ment. 

different  girls — housekeepers. 

Cupboard    and    group    equip- 

Clean refrigerator. 

ment. 

Wash  dishes  and  towels. 

Sinks  and  supply  tables. 

Care  for  burners  and  ranges. 

Refrigerator. 

Read  gas  meter. 

Burners  and  ranges. 

Calculate  cost  of  gas  per  hour. 

Care  of. 

Reasons  for  cleanliness. 

Means  of  securing  cleanliness. 

Importance  of  order  and  neat- 

ness. 

Fuels  and  their  combustion. 

Note    effect    of     closed    and    open 

Kinds  and  classes. 

mixer  of  burner,  closed  and  open 

Value  of  different  fuels. 

drafts  of  stoves. 

Calorific,  economic. 

Build  and  regulate  fire. 

As  to  convenience. 

Essentials  of  combustion. 

Meaning  of  kindling  point. 

. 

Products  of  combustion. 

Cause   and   effect  of  incomplete 

combustion. 

Need  for  ventilation  of  kitchen. 

Ventilate     laboratory     and     class 

room. 

RELATED   WORK 


REFERENCE 


The  home. 

Barrows.    Principles  of  Cookery. 

Selection     and    arrangement   of 

Dodd.     Chemistry    of   the    House- 

convenient    and     suitable 

hold. 

equipment  for  kitchen ;  furni- 

Elliott.    Household  Hygiene. 

ture,  utensils,  and  linen. 

Elliott.    Household  Bacteriology. 

Study  of  plumbing. 

Gibson.    Convenient  Houses. 

Pipes,   fixtures,   traps. 

Parloa.    Home  Economics. 

Action     of     different     cleaning 

Richards  &  Elliott.     Chemistry  of 

agents. 

Cooking  and  Cleaning. 

Suitable    water   and    towels    for 

Rocheleau.   Great  American  Indus- 

cleaning. 

tries. 

Economy  of  cleaning. 

Williams  &  Fischer.     Elements    of 

Source  and  production  of  fuels. 

the     Theory     and     Practice     of 

Cookery. 

Wilson.     Handbook     of    Domestic 

Science  and  Household  Arts. 

U.  S.  Dep't  of  Agri.,  Washington, 

D.  C. 

Farmers'  Bulletins. 

No.  268.    Industrial    Alcohol: 

Sources  of  Manufacture. 

No.    269.     Industrial   Alcohol. 

Uses  and  Statistics. 

No.  298.    The  Fireless  Cooker. 

No.  342.     The  Model  Kitchen. 

Chemistry  and  physics  or  element- 

No. 353.    The  Ice  Box. 

ary  science. 

Office  of  Exp.  Station  Bulletin. 

Meaning   of   elements   and   com- 

No.   130.     Denatured   Alcohol 

pounds. 

Manufacture. 

Study  of  carbon,  hydrogen,  oxy- 

Journal of  Home  Economics,  Dec, 

gen    and    nitrogen,    and    their 

1909.     Fuels  and  Their  Utiliza- 

combinations as  found  in  air, 

tion  in  Cooking. 

water,  food  and  fuels. 

Chemical  and  physical  changes. 

Meaning  of. 

Illustrations  applicable  to  the 

home. 

» 

G 


RECITATION 


LABORATORY 


Water. 

Kinds  and  composition. 
Uses. 

As  a  cleaning  agent. 
.    As  a  medium  in  cooking. 

Uses  in  the  body. 
Purification  of  water. 

Household  methods. 
Treatment  of  hard  waters. 


Fruits. 

Uses  of  various  grades  of  fresh 

fruits. 
Composition  and  value  as  food. 
Processes     of     preparing     fresh 

fruits. 
Decay  of  fruit. 

Cause   and  prevention   of  de- 
cay. 

Means    of    destroying    micro- 
organisms. 

Resistance  of  spores. 
Methods  of  preserving  fruits  and 

vegetables. 

Sorting,  cleaning,  storing. 

Drying. 

Sterilizing. 

Use  of  sugar,  spices,  vinegar. 

Low  temperature,  cold  storage. 


Determine  temperature  of  water. 

When  small  bubbles  begin  to  rise. 

When    larger    bubbles   rise    and 
break  at  the  surface. 

When  the  whole  surface  is  agi- 
tated. 
Determine  temperature  of  steam. 
Determine   temperature   in   double 

boiler. 
Determine    source    of    home    and 

school  water  supply. 
Soften  water  for  cleaning. 


Sort  fruit  for  different  purposes. 
List    fruits   according   to   water 
content. 

Cook  fruits  in  various  ways  as 
boiling,  baking,  stewing,  scallop- 
ing. 

Observation  of  decay  and  mold  of 
fruit. 

Examination  of  bacteria  and  mold 
,  under  microscope. 

Determine  conditions  favoring  and 
retarding  growth  of  micro-organ- 
isms. 

Can  fruits  and  vegetables. 
Different  methods. 

Preserve  and  pickle. 

Make  jellies,  butters,  jams,  etc. 

Cook  dried  fruits. 

Compare  weight  of  fruit  before 
and  after  soaking. 


RELATED   WORK 


REFERENCE 


The  home. 

Water  supply:  source  danger  of 
contamination,  purification. 
Pathogenic      bacteria      found      in 

drinking  water. 
Physiology. 

Various    uses    of    water    in    the 
body. 


Commercial  Geography. 

The  fruit  industry. 
Physiology. 

Value  of  fruit  in  the  diet. 
Botany. 

Microscopic  plants. 
Structure  and  growth. 


Hutchison.    Food  and  Dietetics. 
Sedgwick  &  Bough.     The  Human 

Mechanism. 
Snyder.     Human  Foods. 
U.  S.  Dep't  of  Agri.,  Washington, 
D.  C. 

Farmers'  Bulletins: 
No.  73.     Pure  Water. 
No.    124.    Distilled    Drinking 
Water. 

No.  262.  Water  for  Table  Use. 
No.    309.     Ice    for    Household 
Use. 
University  of  Illinois  Bulletin,  Vol. 
7,  No.  2.     Chemical  and  Biologi- 
cal Survey  of  the  Waters  of  Illi- 
nois. 


Barrows  and  Lincoln.  Home.  Sci- 
ence Cook  Book. 

Bevier  &  Van  Meter.  Selection  and 
Preparation  of  Food. 

Carpenter.    How  the  World  is  Fed. 

Conn.   Bacteria,  Yeasts,  and  Molds. 

Fanner.  Boston  Cooking  School 
Cook  Book. 

Green.  Food  Products  of  the 
World. 

Hill.  Practical  Cooking  and  Serv- 
ing. 

Knight.     Food  and  Its  Functions. 

Lincoln.    The  Boston  Cook  Book. 

Norton.    Food  and  Dietetics. 


RECITATION 


LABORATORY 


Fruits — continued. 

Fraudulent  and  harmful  pre- 
servatives. 
Uses  of  preserved  fruits. 
Comparison    of    fresh    and    pre- 
served fruits  and  vegetables. 
As  to  cost. 
As  to  food  value. 
Food  laws  governing  sale  of  fresh 
and  preserved  fruits  and  vegeta- 
bles. 


Vegetables. 
Composition. 
Classes. 

According    to    part   of   plant 

used. 
According  to  composition. 
According  to  flavor. 


Preparation  of  different  classes  of 
vegetables  —  tomatoes,   cabbage, 
potatoes,  carrots,  turnips,  onions. 
Different    methods    as    boiling, 
steaming,     stewing,    creaming, 
baking,  scalloping,  sauteing. 
White   sauce   for   different   pur- 
poses. 
Cream  soups. 


RELATED    WORK 


REFERENCE 


Botany. 

Development  of  plant. 
Formation  of  starch  and  cellu- 
lose. 
Storage  of  starch. 

In  seeds,  leaves,  bulbs,  tubers, 
roots. 
Structure  of  starch  cell. 
Starch  cells  of  different  plants. 


U.  S.  Dep't  of  Agri.,  Washington, 
1).  C. 
Farmers'  Bulletins: 

No.     154.     The     Home    Fruit 

Garden. 
No.  169.     The  Farmers'  Fruit 

Garden. 
No.  175.     Home  Manufacture 
and    Use    of    Unfermented 
Grape  Juice. 
No.  203.    Canning  fruits,  Pre- 
serves and  Jellies. 
No.  388.    Jelly  and  Jelly-Mak- 
ing. 
Good      Housekeeping      Magazine, 
June,  1909.    The  Secret  of  Good 
Jelly. 
Journal  of  Home  Economics,  Feb., 
1910,   Jelly-Making;   Jan.,  1909, 
Effect  of  Sugar  and  Temperature 
on  Fruit  Juices. 


U.  S.  Dep't  of  Agri.,  Washington, 
D.  C. 
Farmers'  Bulletins: 

No.  73.    Cooking  Vegetables. 

No.  84.    Potatoes  as  Food. 

No.  244.  Cooking  Quality  of 
Potatoes. 

No.  256.  Preparation  of  Veg- 
etables for  the  Table. 

No.  265.  The  Home  Vegetable 
Garden. 

No.  295.  Potato  and  Root 
Crops  as  Food. 

No.  342.  Cooking  Beans  and 
Other  Vegetables  in  the 
Home. 


10 


RECITATION 


LABORATORY 


Vegetables — continued. 
Study  of  Starch. 

Structure  and  composition. 
Properties. 

Effect  of  heat ;  moist,  dry. 
Effect  of  acids. 
Tests  for  starch. 
Digestion  and  value  as  food. 
Method  of  cooking  as  related   to 

composition. 
Value  of  vegetables  in  the  diet. 


Examine  section  of  potato  to  see 
starch  cells. 

List  ways  of  preventing  lumping 
of  starchy  materials. 

Determine  thickening  power  of  dif- 
ferent starchy  materials. 

Use  iodine  test  on  different  foods. 

Dextrinize  flour — make  toast,  crou- 
tons, etc. 


Cereals. 

Cook  cereals. 

Composition. 

Different  kinds. 

Value  as  food. 

Different  methods. 

Structure. 

Use  tireless  cooker  if  possible. 

Manufacture. 

List  amounts  of    different    cereals 

Kinds. 

that  ten  cents  will  buy. 

Comparative  value  and  cost. 

Effect    of    different    methods    of 

cooking   on   flavor   and   diges- 

tion. 

Sugar. 

Make  syrup  test  with  thermometer. 

Source,  kinds,  and  composition. 

Make  peanut  brittle,  caramel. 

Manufacture  of  sugars  and  syr- 

Make syrup,  frosting,  marguerites. 

ups. 

Make  fudge,  fondant,  creams.- 

Properties. 

Figure  cost  of  home  made  and  pur- 

Effect of  heat :  moist,  dry. 

chased  candies. 

Effect  of  acid. 

Trip  to  candy  factory  or  kitchen 

Digestion  and  value  as  food. 

if  possible. 

Danger  of  excess. 

Adulteration  of  confectionery. 

11 


RELATED    WORK 


REFERENCE 


Chemistry  and  physics  or  element- 

Office of  Exp.  Station  Bulletin 

ary  science. 

No.    43.     Composition    and 

Carbohydrates. 

Digestibility  of  Potato  and 

Kinds,  composition, 

tests. 

Eggs. 

Chemical      and      p 

h  y  s  i  c  a  1 

Illinois  Exp.  Sta.  Bulletin  No.  149. 

changes. 

The  Farmers'  Vegetable  Garden. 

Physiology. 

Digestion  and  nutritive  value  of 

starch  and  cellulose 

Farmers^  Bulletins. 

Nos.    105,    237,    249.    Cereal 

Breakfast  Foods. 

No.    281.     Corn   as   Food   for 

Man. 
No.  298.    Food  Value  of  Corn 

and  Corn  Products. 

• 

No.      316.       Cooking      Cereal 

Foods. 

Office  of  Exp.  Station  Bulletin  No. 

200.    Course  in  Cereal  Foods  and 

Their  Preparation. 

Conn.  Exp.  Station.    Report  1904. 

Commercial  geography. 

Nutritive  Value  of  Prepared  Ce- 

The sugar  industry. 

reals. 

Physiology. 

111.     Exp.     Sta.   Bulletin    No.    87. 

Digestion  and  nutritive  value  of 

Structure  and  Composition  of  the 

sugar. 

i 

Corn  Kernel. 
Iowa   Exp.   Sta.   Bulletin   No.   74. 

Breakfast  Foods. 
Wyoming  Exp.   Sta.   Bulletin  No. 

33.     Composition    of     Prepared 

Cereals. 

Farmers'   Bulletins: 

No.  93.    Sugar  as  Food. 

No.     135.       Sorghum     Syrup 

Manufacture. 
No.  329.  Cane  Sugar  and  Beet 
Sugar. 


12 


RECITATION 


LABORATORY 


Milk. 

Composition. 
Value  as  food. 

Value     of     Casein.     Impor- 
tance of  nitrogen. 
Nutritive  value  for  the  young 
and  adult. 
Effect  of  heat. 

Effect  of  high  temperature  in 
making   cottage   cheese   and 
junket. 
Relation    of    temperature    of 

cooking  to  digestion. 
Effect  of  pasteurizing  and  ster- 
ilizing  on    nutritive    value 
and  flavor. 
Effect  of  acids,  rennet,  bacteria. 
Care  of  milk. 

Importance  of  cleanliness  and 

low  temperature. 
Milk  as  a  carrier  of  infection. 
Milk  as  found  on  the  market. 
Modified,  certified,  condensed, 
malted,  etc. 
Factors  in  cost  of  milk. 
Milk  products. 

Effect  of  cleanliness  and  tem- 
perature on  flavor. 
Food  laws  concerning  milk  and 
milk  products. 

Inspection      of     dairies     and 
wagons. 


Separate  milk  into  its  parts. 
Make: 

Butter. 

Cottage  cheese. 

Junket. 

Cocoa. 


Compare  scalded  and  boiled  milk, 


Visit  a  good  public  dairy  if  possi-. 

ble. 
Investigate  school  and  home  milk 

supply. 


l:; 


RELATED    WORK 


REFERENCE 


Chemistry  or  elementary  science. 

Testing  milk  for  fat,  starch,  pro- 

Holt.    Care  and   Feeding  of  Chil- 

tein. 

dren. 

Testing  for  amount  of  fat — Bab- 

U.  S.  Dep't  of  Agri.,  Washington, 

cock  test. 

I).  C. 

Precipitation,  coagulation. 

Bureau  of  Animal  Industry  : 

Bulletin  No.  74.    U.  S.  &  State 

Commercial  geography. 

Standards  for  Dairy  Prod- 

The dairy  industry. 

ucts. 

Circular    No.     114.     Sanitary 

Milk  Production. 

Circular  No.  142.     Some  Im- 

portant Factors  in  the  Pro- 

duction of  Sanitary  Milk. 

Circular  No.   143.     Milk    and 

Its  Products  as  Carriers  of 

Tuberculosis  Infection. 

Circular   No.    158.     Improved 

Methods  for  the  Production 

of  Market  Milk  by  Ordinary 

Dairies. 

Farmers'  Bulletins: 

No.  29.    Souring  of  Milk. 

No.  42.    Facts  About  Milk. 

No.  63.     Care  of  Milk  on  the 

Farm. 

No.   237.     Care  of  Cream   on 

the  Farm. 

No.  348.    Bacteria  in  Milk. 

No.  363.    Use  of  Milk  as  Food. 

No.  366.    Milk  Supply  in  Chi- 

cago. 

i 

No.  384.    Whipped  Cream. 

No.  413.     The    Care    of    Milk 

and  Its  Use  in  the  Home. 

Eeprint  from  Year-book  No.  444. 

Bacteria  in  Milk. 

14 


RECITATION 


LABORATORY 


• 

Cheese. 

Composition. 
Manufacture  and  kinds. 

Value  of  bacteria    and    molds 
in  producing  flavor. 
Digestion  and  value  as  food. 

Eggs. 

Composition. 
Value  as  food. 

Importance  of  albumen. 
Structure. 
Preservation. 

Cause  of  decay. 

Methods  of  preserving. 

Means  of  testing. 
Effect  of  heat  and  methods    of 

cooking. 

Economy  in  use  of  eggs. 
Cost  at  different  seasons. 
Substitutes  for  eggs. 

Preserve  eggs  for  winter  use. 

Test  eggs  for  freshness. 

Determine  effect  of  different  tem- 
peratures on  eggs. 

Cook  eggs  in  different  ways. 
Soft  and  hard  cooked. 
Poached. 
Omelet. 

Determine  cost  of  egg  dishes  at  dif- 
ferent seasons. 

Combinations. 

Milk,  eggs,  cheese. 

Make     custards,    rarebits,    souffles, 
macaroni  and  cheese. 

15 


RELATED   WORK 


REFERENCE 


Commercial  geography. 
The  poultry  industry. 
Elementary  science. 

Test  eggs  for  starch,  sugar,  and 

protein. 
Properties  of  albumin. 

Effect    of    heat,  water,  acids. 
ferments. 
Physiology. 

Digestion     of     egg     in     various 
forms. 

Raw — plain  and  beaten. 
Cooked  at  high  and  low  tem- 
peratures. 
Finely  and  coarsely  divided. 


Chicago    Dep't    of 

Regulating    the 

Sale  of  Milk. 
111.    Exp.    Sta.    Bulletin    No. 

Milk    Supply    of    Chicago 

Twenty-Six  Other  Cities. 
Md.   Exp.    Sta.   Bulletin   No. 

Whipped  Cream. 


Health.     Rules 
Handling    and 


120. 
and 


136. 


U.  S.  Dep't    of    Agri.,    Washing- 
ton, D.  C. 
Farmers'  Bulletins: 

No.     92.      Pure     Cultures    of 
Bacteria  for  Cheese  Making. 

No.  144.     Curing  Cheese. 

No.    166.      Cheese  Making  on 
the  Farm. 

No.    186.      Curing    Cheese    in 
Cold  Storage. 

No.  202.    Manufacture  of  Cot- 
tage Cheese. 

No.  237.     Swiss  Cheese. 

No.  244.     Food  Value  of  Cot- 
tage Cheese. 


U.  S.  Dep't  of  Agri.,  Washington, 
D.  C. 
Farmers'   Bulletins : 

No.  87.     Food  Value  of  Eggs. 
No.  103.     Preserving  Eggs. 
No.     122.      Selling    Eggs    by 

Weight ;  Flavor  of  Eggs. 
No.    190.      Cost    of    Eggs    in 

Winter. 
No.  251.     Fertility  of  Eggs. 
Conn.  Exp.   Sta.  Bulletin  No.  55. 
Infection    and     Preservation    of 
Eggs. 


16 


RECITATION 

LABORATORY 

Meat, 

Scrape  tough  and  tender  meat  to 

Structure. 

determine  structure  and  cause  of 

Composition  and  nutritive  value. 

toughness. 

Selection  of  Meat. 

Experiment    with   meat    to    deter- 

Freshness,  age  and  condition 

mine    some    of    the    constituents 

of  animal. 

and  their  characteristics. 

Location  and  cost  of  cut. 

Examine  cuts  of  meat  used. 

Suitability  of  cut  to  purpose. 

As  to  location  of  bone. 

Flavor  of  meat. 

Amount  of  fatty  tissue. 

Importance  of  extractives. 

Color  and  grain  of  muscle. 

Ripening  of  meat. 

Draw  animal  showing  location  of 

Effect  of  heat. 

cuts. 

On  connective  tissue  and  walls 

Visit  meat  market  if  possible. 

of  tubes. 

On  juices  or  contents  of  tubes. 

Reasons  for  cooking. 

Methods  of  cooking. 

Preparation  of  tender  cuts. 

Tender  and  tough  cuts. 

Broil,  roast. 

Retention  of  juices  by  searing. 

Preparation  of  tough  cuts. 

Extraction  of  juices  by  soak- 

Make   meat    stock,    various    stock 

ing,  etc. 

soups,  beef  juice,  beef  tea. 

Breaking     up     of     connective 

Make  Hamburger  or  loaf. 

tissues  by  cutting  or  grind- 

Make  scraped   meat   sandwiches 

ing. 

or  meat  balls. 

Removal   of   connective   tissue 

Make  pot  roast,  stew  or  friccas- 

by  scraping. 

see. 

Softening  connective  tissue  by 

Possibly  use  tireless  cooker. 

long  slow  cooking  in  water. 

Preparation  of  veal,  mutton,  pork, 

Special  methods  of  preparing 

poultry      and      fish,      including 

and    cooking    veal,    mutton, 

oysters. 

pork,  poultry,  fish  and  spe- 

Different     methods      as     saute- 

cial  organs. 

ing,  roasting,  stewing,  frying, 

Use  of  left  overs. 

creaming. 

Suitable      combinations      of 

Make  dressing  for  roast. 

flavor. 

Make  sauces  for  serving. 

Dangers    from     stale    meat- 

Use    left-over    meats    in    various 

food  poisoning. 

ways  as  scallop,  meat  pies,  hash, 

sandwiches,  etc. 

17 


KF.LATEI)    WORK 


KKFKRKNCH 


Commercial  Geography. 

The  beef  industry. 

The  effect  of  age  and  care  of 
animal  on  structure  of  beef. 
Packing   houses,   cost   of   pro- 
duction. 
Physiology. 

Formation  of  muscular  and  fatty 

tissue. 
Effect  of  exercise  on  muscles. 
Breaking  down  of  muscles,  for- 
mation of  extractives. 
Digestion  and  nutritive  value  of 
meat. 


Zoology. 

Parasites  found  in  meat. 
Kinds    and    temperature 
destroying. 


for 


U.  S.  Dep't  of  Agri.,  Washington, 
D.  C. 

Bureau  of  Animal  Industry  Cir- 
culars : 

No.  25.  Federal  Meat  In- 
spection  Service. 

No.   108.     Trichinosis — a  Dan- 
ger in  the  Use  of  Raw  Pork 
as  Food. 
Farmers '  Bulletins : 

No.  34.  Composition  and  Cook- 
ing of  Meat. 

No.  85.     Fish  as  Food. 

No.  162.     Cooking  Meat. 

No.  182.     Poultry  as  Food. 

No.  183.  Meat  on  the  Farm. 
Butchering,  Curing,  Keep- 
ing. 

No.  193.     Cooking  Meat. 

No.  391.      Economical  Uses  of 
Meat  in  the  Home. 
Office     of    Experiment     Station 

Bulletins : 

No.  102.  Losses  in  Cooking 
Meat. 

No.  193.    Studies  of  the  Effect 
of     Different     Methods     of 
Cooking  upon  the  Thorough- 
ness and  Ease  of  Digestion 
of  Meat, 
111.    Exp.    Sta.    Bulletin     No.    147. 
Market    Classes    and    Grades   of 
Meat. 


18 


RECITATION 


LABORATORY 


Meat — continued. 

Preservation    of  meat   and   uses 
of  preserved  meats. 
Cold  storage,  canning,  use  of 

preservatives. 
Relation  of  preservatives  used 
to  method  of  cooking. 
Cost  of  meat. 

Of  different  cuts  and  animals. 
At  different  seasons. 
As  compared  with  meat  sub- 
stitutes. 
Food  laws  concerning  fresh  and 
preserved  meats. 


Gelatin. 
Source. 

Commercial  preparation. 
Properties. 
Composition. 
Value  as  food. 

In  carrying  flavor. 

In  furnishing  nourishment. 

Function  in  the  body. 


Legumes  and  nuts. 
Composition. 
Value  as  food. 

Use  as  meat  substitutes. 
Digestion  of. 


List  vegetables  and  seasonings  that 
go  well  with  different  meats. 


Cook  bacon,  "boiled"  ham,  corned 
beef,  etc. 


List    cuts    of    meat    according    to 
price. 


List  foods  that  might  be  substitut- 
ed for  meat  in  the  diet. 


Make  gelatin  from  meat  and  bone. 
Make   gelatine   preparations  using 

commercial  gelatin. 

Plain  gelatin,  charlottes,  etc. 
Compare  fruit  gelatin  with  "ready 

to  use"  preparations. 


Baked  Beans. 

Dried  pea  or  lentel  soup. 

Salted  almonds  and  peanuts. 


19 


RELATED   WORK 


REFERENCE 


University  of  111.  Study.  A  Precise 
Method  of  Roasting  Beef. 

Pratt  Institute  Charts.  Beef,  Veal, 
.Mutton,  Pork. 

Whitcomb  &  Barrows,  Charts. 
Cuts  of  meat. 


Physiology. 

Effect  of  heat,  acids  and  fer- 
ments on  gelatin. 

Change  of  connective  tissue  to 
gelatin. 

Digestion  of  connective  tussue 
and  gelatin. 


Botany. 
Source  of  nitrogen  in  plants. 
Action  of  bacteria  in  preparing 
nitrogen  for  the  plant. 


!T.  S.  Dep't  of  Agri. 
Farmers'  Bulletins. 

No.  25.      Peanut  Culture  and 

Uses. 
No.     121.      Beans,     Peas    and 

Other  Legumes  as  Food. 
No.  122.     Nuts  as  Food. 
No.  169.  Food  Value  of  Beans. 
No.  332.     Nuts  and  Their  Uses 
as  Food. 
111.    Exp.   Sta.    Bulletin    <>4.      Nit- 
rcgen  Bacteria  and  Legumes. 


20 


RECITATION 


LABORATORY 


Fat. 

Composition. 
Value  as  food. 

Function  in  the  body. 
Digestion    of    fat    and    foods 
coated  with  fat. 
Kinds,  source,  form. 
Structure  of  fatty  tissue. 
Application  of  heat. 

Danger  of  accidents  in  frying. 
From  combustion  of  fat. 
From    expansion    of    moist- 
ure. 
Means  of  preventing  fat  soak- 
ing. 
Scorching  of  fat. 
Economy  in  using  fat. 
Cost  of  various  kinds. 
Butter  substitutes  for  cooking. 
Food    laws    concerning    various 
fats. 


Render  fat. 

Determine  temperature  for  frying 

cooked  and  uncooked  materials. 
Fry   cooked   and   uncooked   foods. 

Use  different  fats. 
Clarify  fat. 
Use  partially  decomposed  fat  for 

soap  making. 


21 


RELATED    WORK 


REFERENCE 


Physiology. 

Foods  producing  fatty  tissue. 
Digestion  of  fat. 


The  home. 

Means  of  excluding  air  in  ease  of 
lire  or  burn. 

Removal  of  fat  stains. 
Physics  and  chemistry. 

Decomposition  of  fat. 

Characteristics  of  emulsions. 

Saponification. 

Soap  making. 


U.  S.  Dep't  of  Agri.,  Washington, 
D.  C. 

Bureau  of  Animal  Industry  Cir- 
culars : 

No.  56.     Facts  Concerning  the 
History,     Commerce,      and 
Manufacture  of  Butter. 
No.  127.      Tubercle  Bacilli  in 
Butter. 
Bureau  of  Chemistry  Bulletin  : 
No.  77.     Olive  Oil  and   Its  Sub- 
stitutes. 
Farmers'  Bulletins: 

No.  36.     Cotton  Seed  and  Its 

Products. 
No.  131.     Household  Tests  for 
the    Detection    of    Oleomar- 
garine and  Renovated  But- 
ter. 
No.  186.     Keeping  Quality  of 

Butter. 
No.   241.      Butter   Making  on 
the  Farm. 
Reprint  from  Year-Book  No.  390. 
Renovated  Butter,   Its  Origin 
and  History. 
Illinois  Exp.  Sta.  Bulletin  No.  131. 
A  Study  of  Factors  Influencing 
the  Composition  of  Butter. 
Illinois  Exp.  Sta.  Circular  No.  131. 
Handling  of  Cream  and  Making 
of  Butter  on  the  Farm. 


22 


RECITATION 


LABORATORY 


Combinations  of  food  materials. 
Batters  and  doughs. 
Flour. 

Composition. 
Kinds  and  classes. 

According  to  composition. 
According    to    process    of 

manufacture. 
According  to  grains  used. 
Value      of      the      different 
classes. 
As  food. 

For  bread  making. 
Leavening    agents    and    their 
action. 

Air  and  steam. 
Effect  of  heat. 
Importance  of  elasticity  of 
white  of  egg  and  gluten. 
Carbon-dioxide. 

Action  of  soda  with  sour 
milk,  molasses,  cream  of 
tartar. 
Action  of  baking  powder. 
Different  kinds. 
Effect      of      heat      and 
moisture. 
Action  of  yeast. 
Different  kinds. 
Conditions        favorable 
and     unfavorable     to 
growth. 
Products    of    fermenta- 
tion. 


Determine    main    constituents    of 

flour. 
Determine  properties  of  gluten. 
Visit  flour  mill  if  possible. 


Determine  tests  for  different  oven 

temperatures. 
Make  sponge  cake  and  popovers. 
Make  cereal  griddle  cakes,  muffins, 

cakes,     biscuits,     pastry,     steam 

puddings. 
Determine  effect  of  combining  soda 

with  sour  milk,  soda  with  cream 

of    tartar    and    baking   powder 

with  moisture. 
Determine     suitable     temperature 

and  food  for  yeast. 


23 


RELATED    WORK 


REFERENCE 


Commercial  geography. 
The  flour  industry. 

Effect  of  climate  and  soil  on 

composition  of  wheat. 
Manufacture. 
Physics. 

Transmission  of  heat. 
Conduction,    convection,     radia- 
tion. 
Chemistry  or  elementary  science. 
Properties  of  acids,  bases,  salts. 
Effect    of   combining   acids   and 

bases. 
Composition  of  baking  soda. 
Test  for  carbon  dioxide. 
Baking  powder. 

Composition        of        different 

classes. 
Products  formed. 
Test  for  alum. 
Physiology. 

Effect  of  residues  from  different 
baking  powders. 
Botany. 

Study  of  yeast,  molds,  bacteria. 


U.  S.  Dep't  of  Agri.,  Washington, 
D.  C. 
Farmers'  Bulletins: 

No.  119.     Banana  Flour. 

No.  305.    Gluten  Flours. 

No.    374.      Flour   for   Baking 

Powder  Biscuits. 
No.  412.     Milling  and  Baking 

tests  with  Durum  Wheat. 
No.  326.    Macaroni  Wheat. 
No.   903.      Wheat,   Flour  and 
Bread. 
Maine  Exp.  Sta.  Bulletin  No.  103. 
Entire  Wheat  Flour. 


Conn.  Exp.  Sta.  Report  for  1904., 

Pt.  II.     Food  Products,  Baking 

Powder. 
North  Carolina  Exp.  Sta.  Bulletin 

No.  155.    Baking  Powder  on  Sale 

in  N.  Carolina. 


24 


RECITATION 


LABORATORY 


Bread. 

Bread  making. 

Methods  of  making. 

Short  and  long  process. 

Materials  used. 

Plain,  whole  wheat,  graham,  rye. 

Relation  to  kind  and  condition 

Rolls,  plain  and  fancy. 

of  yeast. 

Amount  and  kind  of  flour. 

Reasons  for  kneading. 

Relation   of   temperature    and 

amount  of  yeast  to  time. 

Baking. 

Time  and  temperature. 

Changes  produced. 

Care  of  .bread  after  baked. 

Souring    and    other    undesirable 

changes  in  bread. 

Comparison  of  home   made   and 

baker's  bread. 

Need  of  standard. 
Digestion  of  yeast  breads,  quick 

breads  and  toast. 
Nutritive  value  and  cost  of  bread. 

Judge  bread. 

Visit  bakery  if  possible. 

Determine  cost  of  bread  made. 

Make  toast,   croutons,  sandwiches, 
etc. 

Salads. 

Select  materials  for  salads. 

Value  in  diet. 

Prepare  materials  for  salads. 

As  nourishment. 

Salad  plants. 

As  an  appetizer. 

Other  materials  as  spring  fruits 

For  furnishing  variety. 

and    vegetables,    winter    fruit 

For  the  mineral  of  fresh  fruits 

and    vegetables,    meats,    nuts, 

and  vegetables. 

eggs  and  cheese,  left-overs. 

Economic  value. 

Salad  dressings. 

Preparation. 

Cooked,    French    and   Mayon- 

Importance  of   freshness   and 

naise. 

crispness. 

Attractively  arrange  materials. 

Importance  of  thorough  wash- 

Determine cost  of  salads  made. 

ing  of  uncooked  foods. 

25 


RELATED    WORK 


REFERENCE 


U.  S.  Dep't  of  Agri.,  Washington, 

D.  C. 

Farmers'  Bulletins : 

No.  112.      Bread    and    Bread 

Making. 

No.  114.     Skim  Milk  in  Bread 

Making. 

No.  193.     Bread  and  Toast. 

No.    389.      Bread    and    Bread 

Making. 

Office  of  Exp.  Sta.  Bulletins : 

No.    101.      Studies   on    Bread 

and  Bread  Making. 

No.  126.    Digestion  and  Nutri- 

tive Value  of  Bread. 

No.  143.    Digestion  and  Nutri- 

tive Value  of  Bread. 

No.  156.   Digestion  and  Nutri- 

tive   Value    of    Bread    and 

Macaroni. 

Purdue  University,  Biology  Dep't 

Food  Series: 

No.  5.     Yeasts  and  Their  Prop- 

erties. 

No.  6.    Bread  and  Bread  Making. 

Botany. 

Hill.  Salads,  Sandwiches  and  Chaf- 

Growth of  salad  plants. 

ing  Dish  Dainties. 

Evaporation    and   absorption 

of 

water  by  plants. 

26 


RECITATION" 

LABORATORY 

Salads — continued. 

Importance    of    attractiveness 
in    arrangement    of    color, 
form    and    texture,    size    of 
service,  garnish. 

Suitable  combinations,  consid- 
ering flavor,  food  nutrients, 
digestion. 

Frozen  dishes. 
Value  of  frozen  dishes. 
Freezing. 

Cause  of  freezing. 

Construction  of  freezer. 

Use  of  fireless  cooker. 

Care  of  freezer. 

Make     water     ices,     sherbets,     ice 

creams  and  mousse. 
Determine  temperature  of  freezing 

mixture  and  frozen  material. 
Determine  cost  of  desserts  made. 
Improvise    freezer    for    individual 

use. 

Beverages. 

Tea,  coffee,  cocoa,  chocolate. 

Important  constituents. 

Methods  of  preparation. 

Buying,  and  care  in  the  home. 

Physiological   effects. 
Fruit  drinks 

Value  in  the  diet. 

In  sickness  and  health. 

Kinds. 

Make : 

Tea  and  coffee. 

Compare    steeped    and   boiled 
tea  and  coffee. 
Cocoa  and  chocolate. 
Fruit  drinks. 

Special  preparations  for  the  sick. 

Make  preparations  used  in  liquid 

and  semi-liquid  diet. 
Prepare  invalids  tray. 

27 


RELATED   WORK 


REFERENCE 


Art. 


Pleasing   color   combinations. 


Physics. 

Transmission  of  heat. 

Conducting  and  non-conduct- 
ing; materials. 
Latent  heat  of  fusion. 
Freezing  point  of  solutions. 
Commercial  geography. 
Commercial  refrigeration. 


Commercial  geography. 

Tea,     coffee     and     chocolate    in- 
dustries. 

Growth    and   commercial  pre- 
paration. 
Chemistry, 

Properties  of  tannic  acid. 
Test  for  tannic  acid. 
Physiology  and  chemistry. 
Stimulants. 
lUses  of  water  in  the  body. 


U.  S.  Dep't  of  Agri.,  Washington, 
D.  C. 
Farmers'  Bulletins: 

No.  122.     Coffee  Substitutes. 

Wm.  Baker  &  Co.  Ltd.,  Dorchester, 
Mass.  History  and  Use  of  Co- 
coa and  Chocolate. 


Boland.       Handbook     of     Invalid 

Cookery. 
Farmer.     Food    and    Cookery    for 

the  Sick  and  Convalescent. 
Sachse.      How    to    Cook    for    the 

Sick. 


28 


RECITATION 


LABORATORY 


Summary. 

Review  note  books. 

Definition  of  food. 

Make  classification  of  foods  studied. 

Classification  of  food  according 

List    foods    according    to    their 

to  food  principles. 

protein   fat  and  carbohydrate 

Temperature    suitable    for    each 

content. 

class. 

List  foods  rich  in  the  different 

Digestion     and     assimilation    of 

kinds  of  mineral  matter. 

each  class. 

Weigh   portions   of  food   that   are 

Value  of  food  and  food  require- 

equivalent   in    total    nutrients, 

ments. 

total  protein,  or  that  yield  100 

Function  of  each  class. 

calories  or  that  represent  a  Chit- 

Comparative value  of  different 

tenden  or  Atwater  meal. 

foods. 

Food    value     represented     by 

calories. 

Food  requirement  represented 

by  blocks,  figures  or  charts. 

Food  requirements  for  people 

of    different    ages    and    oc- 

cupations. 

National  and  foreign  invest- 

igations. 

Dietary    standards    of    var- 

ious investigators. 

Importance  of  purity  of  food. 

Cost  of  food. 

Compare  cost  of  different  cooking 

Comparative   cost  of  different 

lessons  during  the  year. 

classes  of  food. 

Cost  of  food  at  different  sea- 

sons. 

Relation  of  cost  of  food  to  total 

cost  of  living  and  to  income. 

• 

29 


RELATED    WORK 


REFERENCE 


Chemistry. 

Leach.      Food    Analysis    and    In- 

Eolation of  classification  of  food 

spection. 

to  their  chemical  composition. 

Pattee.      Diet  in  Disease. 

Effect  of  heat  on  the  composition 

Richards.     First  Lessons  in  Food 

of  foods. 

and  Diet. 

Physiology  and  chemistry. 

Richards.      Food     Materials     and 

Digestion. 

Their  Adulteration. 

Digestive  organs,  juices  and  fer- 

Richards.    Cost  of  Food. 

ments. 

Richards.     Cost  of  Living. 

Digestion  of  protein,  fat,  carbo- 

Thompson.    Practical  Dietetics. 

hydrate  alone  and  in  combina- 

Winters.    Feeding  of  Infants. 

tion. 

U.  S.  Dep't  of  Agri.,  Washington, 

Nutrition. 

D.  C. 

Production  of  body  tissues. 

Bureau  of  Chemistry  Bulletins : 

Production  of  heat  and  energy. 

No.  13.     Food  Adulteration. 

Production  of  waste. 

No.  69.     Food  and  Food  Con- 

Relation of  the  respiratory,  cir- 

trol. 

culatory  and  excretory  systems 

No.  100.    Some  Forms  of  Food 

to  nutrition. 

Adulteration      and      Simple 

Body  requirements. 

Methods    for    Their    Detec- 

tion. 

No.   112,  Pt.   2.     Food   Legis- 

lation Ending  June,  1907. 

Bureau  of  Chemistry  Circulars: 

No.  16.    Officials  Charged  with 

the     Enforcement     of     the 

Food  Laws. 

No.   42.      The   Effect   of  For- 

maldehyde on  Digestion  and 

Health* 

Bureau  of  Education  Bulletin  : 

i 

No.  3.     Daily  Meals  for  School 

Children. 

30 


RECITATION 


LABORATORY 


Planning  meals. 

Means  of  reducing  cost. 

Means  of  securing  variety. 

Meals  for  different  seasons,  oc- 
casions, individuals,  etc. 

Meals  for  the  sick  and  convales- 
cent. 


The  lunch  to  be  packed  and  car- 
ried. 


Selection  and  buying  of  food  ma- 
terials. 
Selection  of  food  for  a  meal  or 

day  as  planned. 
Observation  of : 

Condition  of  food  in  the  mar- 
ket. 

Freshness. 
Cleanliness. 
Protection  of  food. 
Condition  of  the  market. 


Plan  meals  suitable  for  breakfast, 

luncheon,  dinner,  supper. 
Plan   meals   for   10,   20,  30  or  40 

cents  per  day. 
Plan  meals  for  a  day  with  special 

reference    to   economy    of    time, 

labor  and  fuel. 
Plan  a  meal  in  which  one  person 

shall  be  hostess  and  maid. 

Practice  preparing  and  serving 
the  meal  at  home. 
Plan  meals  for : 

Summer  and  winter. 

Active  laborer  and  office  worker. 

The  aged,  the  young. 

The  sick,  rheumatic,  diabetic. 

The  convalescent. 


Plan,  prepare  and  pack  lunches. 
For  the  school  child. 
For  the  laboring  man. 
For  students  of  the  class. 


List  food  materials  needed  for  the 

preparation  of  meals  planned. 
List   amount   of   certain   materials 

needed  to  serve  a  large  company. 
Make    market    list    of    staple    and 

fresh    supplies   needed   at   home 

for  a  week. 
Visit  market  and  stores. 
Select  and  buy  for  home  or  school 

use. 


31 


RELATED   WORK 


REFERENCE 


Farmers'  Bulletins: 

No.  122.  The  Working  of  a 
Pure  Food  Law. 

No.  125.  Protection  of  Food 
From  Injurious  Temperat- 
ures. 

No.  142. 
nomic 

No.  375. 
Home. 
Office  of  Exp.  Sta.  Bulletin : 

No.  28.  Composition  of  Amer- 
ican Food  Materials. 

Charts :  Composition  of  Foods, 
and   Food   Requirements. 
Office  of  Exp.  Sta.  Circulars: 

No.  46.  Function  and  Uses  of 
Food. 


Nutritive  and  Eco- 
Value  of  Food. 
Care  of  Food  in  the 


Civics  and  economics. 

Relation  of  supply  and  demand. 
Bacteriology. 

Bacteria    on    carelessly   handled 

food  materials. 
Danger     of     infection     through 
food  materials. 


No.    89.     (A   List   of  Dietary 

Studies). 
Office  of  Exp.  Sta.  Documents: 

No.  713.  Investigation  of  the 
Nutrition  of  Man  in  the 
U.  S. 

No.  1027.  Nutrition  Investi- 
gation of  the  Office  of  Exp. 
Station  and  their  results. 


32 


RECITATION 


LABORATORY 


Selection  and  buying  of  food  ma- 
terials— continued. 
Advantages    and    disadvantages 

of  buying  in  quantity. 
Relation  of  consumer  and  dealer 

to  the  pure  food  law. 
Importance  of  checking  up  bills 

and  keeping  accounts. 
Advantages    and    disadvantages 

of  cash  and  credit  svstems. 


Preparation  and  service  of  meals. 
Plan  of  work. 

Economv   of   time,   labor  and 

fuel.  ' 
Relation    of   plan   to   hour   of 

service    and   other   work   of 

the  day. 
Provision  for  comfort  and  pleas- 
ure. 

The  beauty  of  simplicity,  or- 
der and  cleanliness. 
Reasons  for  points  in  setting 

table,  service  and  eating. 
Characteristics   of   a   gracious 

hostess     and     a     successful 

waitress. 
Assistance  of  members  of  the 

family. 
Importance   of  the   family  meal 
and   the   relation   of   different 
members  to  it. 


Keep  account  of  actual  cost  of 
meals  prepared  and  compare 
with  estimated  cost. 

Keep  account  of  cost  of  food  at 
home  for  a  week  or  month. 


Prepare  meals. 

Take  care  of  dining  room. 

Sweep,   dust,  ventilate  and  reg- 
ulate temperature  and  light. 
Set  the  table. 
Serve  meals. 

Breakfast,  luncheon,  dinner,  sup- 
per. 
Serve  class  and  guests. 
Practice  serving  as  hostess,  cook, 
waitress  and  guest. 


33 


RELATED    WORK 


REFERENCE 


The  home. 

Kitchen  and  dining  room. 
Location. 

Plan  for  convenient,  sanitary 
and  comfortable  and  attrac- 
tive rooms. 
List  of  furnishings  with  cost. 
Care  of  rooms. 
Laundering  of  linens. 
Sewing. 

Hemming  and  darning  linen. 
Chemistry. 

Nature    of  materials    used    for 
cleaning  glass,  silver,  etc. 
Phvsiologv. 

Effect  of  "bolting  food". 
Psychic  influence  on  digestion. 
Art.  * 

Suitable  color  combinations. 
Relation    of   decoration    to    pur- 
pose. 
Application  of  color  and  design 
in    making    menu    cards    and 
decorating  table. 
English. 

Good    form    for   invitations   and 
acceptances. 


U.  S.  Dep'tof  Agri. 
Office  of  the  Secretary: 

Food  Inspection  Decisions. 
Reprints  from  Year-book : 
No.  221.     The  Lse  and  Abuse 

of  Food  Preservatives. 
No.  455.    Use  of  the  Microscope 
in  Detecting  Food  Adultera- 
tions. 
No.  451.      The    Detail    of   the 
Enforcement    of    the    Food 
and  Drng  Act. 
No.  454.      B'ood    and    Diet    in 

the  U.  S. 
No.  342.     The  Respiration  Ca- 
lorimeter. 
Cornell  University  Extension  Dep  't. 
Human  Nutrition,  Parts  1  and  I  I . 
111.    Farmers'    Institute.    Dep't    of 
Household    Science    Year    Book, 
1909.     Classified  List  of  Foods. 
111.  State   Food  Commission,  Man- 
hattan Bldg.,  Chicago.      Annual 
Report   of   State   Food   Commis- 
sioner.      111.     Dairy    and    Food 
Laws. 
Journal  of  Home  Economics: 
Oct.,     1909.       Daily    Meals    for 

School  Children. 
Feb.,   1910.     Progress  in   Nutri- 
tion. 
Apr.,  1910.     School  Lunches. 


Hill.     Up-to-Date  Waitress. 
Kingland.     Book  of  Good  Manners. 
Earned.      Hostess  of  Today. 
Springsteed.     Expert  Waitress. 


34 
THE  HOME 


RECITATION 


LABORATORY 


Shelter  and  home  life. 

Of  different  peoples    and    ages; 
primitive,    ancient,    medieval, 
colonial,  modern. 
Homes  in  immediate  locality. 
Different    parts    of    town    or 

county. 
Advantages  of  the  older  and 

newer  houses. 
Imperfections  of  each. 


Collect  pictures  of  shelter  used  by 

man  at  different  ages  and  places. 
Report  on  houses  and  something  of 

home  life  in  different  sections  of 

locality. 
Report  on  good  and  objectionable 

points  of  own  house. 
Study    pictures    illustrating    good 

and  poor  conditions. 


Location  of  the  house. 

City,    country,    or    suburban  — 
surroundings   and   amount   of 
money  to  be  spent. 
Study  of  soil  and  site. 

Exposure    to    sun,    prevailing 

winds. 
Natural  drainage. 
House  planning  and  construction. 
Kind  of  house. 

Materials  used  and   workmen 

employed. 
Style  and  size  suitable  for  loca- 
tion and  family. 
Study  of  rooms  as  to  use — size, 

shape,  furniture. 
Arrangement  of  rooms. 
•    Essential  part  of  construction. 


Visit  houses  in  the  process  of  con- 
struction. 

Make  sketch  of  individual  rooms 
showing  location  and  size  of  fur- 
niture. 

Make  plans  for  basement,  1st  and 
2nd  floors. 


35 


RELATED    WORK 


REFERENCE 


History  and  geography. 

The    evolution    of    shelter    and 

home  life. 
Relation  of  location  and  climate 
to  kind  of  shelter  needed. 


Physiography. 

Formation  and  properties  of  var- 
ious soils. 
Commercial  geography. 
Building  materials. 
Source,  cost,  etc. 
Drawing. 
Floor  plans. 


Bevier.     The  House. 
Campbell.     Household    Economics. 
Clark.     Care  of  the  House. 
Earle.     Home  Life  in  All  Lands. 
Elliot.     Household    Hygiene. 
Gannett.     The  House  Beautiful. 
Gihson.     Convenient    Houses. 
Mason.     Origin    of    Inventions. 
Mason.      First    Steps    in    Human 

Progress. 
Ormsby.    The   House  Comfortable. 
Parloa.     Home  Economics. 
Poor.     Rural   Hygiene. 
Powell.     The  Country   Home. 
Price.     Handbook  of  Sanitation. 
Richards.      Sanitation     in      Daily 

Life. 
Richards   &    Talbot.      Home    San- 
itation. 
Ritchie. 
Roberts 
Starr.      First 

Progress. 
Stickley.     Craftsman  Houses. 
U.  S.  Dep't  of  Agri.,  Washington, 
D.  C. 
Farmers'  Bulletins: 

No.  126.    Some  Practical  Sug- 
gestions    for    Farm    Build- 
ings. 
No.  270.     Modern  Convenien- 
ces for  the  Farm  Home. 
No.  317.     The  Farm  Home. 
No.  342.     A  Model  Kitchen. 


Primer  of  Sanitation. 
The  Farmstead. 

Steps     in     Human 


36 


RECITATION 


LABORATORY 


Heating,  lighting,  ventilation. 
Study  of  various  systems  as  to 

construction,   convenience,  cost 

and  efficiency. 
Study  of  fuels  and  management 

of  fires. 
Relation  of  heating  and  lighting 

to  ventilation. 
Relation   of   respiration  to  ven- 
tilation. 
Methods  of  ventilation. 

Natural. 
Mechanical. 
Fresh  air  in  relation  to  health. 

Fresh  air  cures. 


Examine  school  and  other  public 
systems  of  heating  and  ventila- 
tion. 

Take  temperature  of  room  at  dif- 
ferent times  and  in  different 
parts  of  the  room. 

Build  and  manage  fires  at  school 
or  home. 

Care  for  lamps. 

Read  gas  and  electric  meters. 

Prove  presence  of  carbon  dioxide 
in  the  room. 

Ventilate  room  in  different  ways. 


Water  Supply. 

Source    of    public    and    private 
supply. 

Necessity  for  pure  supply. 

Sources  of  contamination. 

Methods  of  purification. 
Municipal  and  domestic. 
Natural  and  artificial. 

Construction   of   wells    and    cis- 
terns. 


Disposal    of    waste — sewage,    gar- 
bage. 

Rural  and  city  methods. 
Immediate,   final. 
Relative  merits  of  various  ways 

of  disposing  of  waste. 

Sanitary,    economic. 


Visit  water  works  and  sewage  plant 

if  possible. 
Report  on  home  well  or  cistern. 
Report   on   work   of   State   Water 

Survey  and  Board  of  health. 


:<7 


RELATED    WORK 


REFERENCE 


Physics  and  chemistry. 

Transmission  of  heat. 

Diffusion  of  gases. 

Combustion — light,  heat. 

Calorific  value  of  various  fuels. 

Composition  of  air. 
Pure,  vitiated. 
Food. 

Fuels  .used  for  cooking. 

Management  of  fire. 
( teography. 

Distribution  of  coal  and  natural 
gas. 
Physiology. 

Need  of  oxygen  for  the  body. 

Effect  of  bad  air. 

I  )esirable  temperature. 

Light  in  relation  to  eve  strain. 


Office  of  Exp.  Sta.  Farmers'  In- 
stitute,   Lecture  8,  Farm  Ar- 
chitecture. 
Reprint  from  Year-Book  No.  475. 
The  Wastes  of  the  Farm. 
No.  518.     Comforts  and  Con- 
veniences in  Farmers'  Homes. 
Commissioner  of  Buildings,  Chica- 
go or  Other  Cities. 
Municipal  Code  Governing  Erec- 
tion of  Buildings. 
Iowa     Agri.      College     Extension 
Dep't.   Healthful  Homes. 


Prudden.    Drinking  Water  and  Ice 

Supplies. 
Sedgwick  &  Hough.     The  Human 

Mechanism. 
U.  S.  Dep't.  of  Agri.,  Washington, 
D.  C. 
Farmers'  Bulletins: 

No.  43.     Sewage  Disposal  on 

the  Farm. 
No.  73.    Pure  Water. 
No.    124.      Distilled   Drinking 

Water. 
No.  262.    Water  for  Table  Use. 
No.  296.    Wells  and  Pure  Wa- 
ter. 
No.   309.     Ice   for   Household 
Use. 
Reprints  from  Year-Book : 

No.  262.     The  Contamination 
of  Public  Water  Supply  by 
Algae. 
No.  457.    Hygienic  Water  Sup- 
lilies  for  Farms. 


38 


RECITATION 

LABORATORY 

Plumbing. 

Fixtures,  traps  and  pipes. 

Purpose    of    seal,    how    main- 
tained. 
Location  of  pipes. 

Reference  to  cold,  ease  in  re- 
pairing and  cleaning. 

Draw  plumbing  system  for  the 
house  or  practice  locating  parts 
of  plumbing. 

Clean  fixtures,  traps,  and  pipes:. 

Finishing. 
Exterior. 

Material,  color. 
Interior. 

Floors,  walls,  ceilings. 
Suitability. 

Cleanliness,  durability. 
Artistic  effect. 

Collect  samples  of  papers  and  other 

wall  coverings. 
Collect  samples  of  woods  suitable  in 

kinds  and  finish  for  the  interior. 
Possibly  try  different  methods  of 

finishing  samples  of  woods. 

39 


RELATED   WORK 


REFERENCE 


Physics. 

Water  pressure  and  syphonage. 
Cause  of  bursting  of  pipes. 
Expansion  of  liquids  and  solids. 


Manual  training. 

Kinds  of  wood  suitable. 

Method       of      finishing      woods, 
paints,  oils,  varnish,  etc. 


Good     Housekeeping,     Aug.     1908, 
Feb.  1909.    The  Public  Drinking 
Cup. 
Illinois  Board  of  Health  Bulletin, 
Vol.  5,  No.  9.    Water  on  Trains. 
Journal  of  Home  Economics.  Dec, 
1909.     Influence  of  Pure  Water 
and  Air  on  Health. 
N.    II.    Sanitary    Bulletin    No.    3, 
Vol.  4.    How  Typhoid  Germs  are 
Scattered. 
University    of     Illinois    Bulletins: 
Vol.  6,"  No.  3.     Mineral  Content 

of  111.  Waters. 
Vol.  6,  No.  4.    Municipal  Water 

Supplies  of  111. 
Vol.    7,    No.    2.      Chemical    and 
Biological  Survey  of  the  Wa- 
ters of  Illinois. 


Batchelder.     Principles  of  Design. 

French.     Homes  and   Their  Deco- 
ration. 

Ward.     Color,  Harmony  and  Con- 
trast. 

Wheeler.     Household  Art. 

Wheel:  r.      Principles    of     Decora- 
tion. 

Country  Life  in  America. 

Craftsman. 

Good   Housekeeping. 

House  Beautiful. 

N.  D.  Exp.  Sta.  Bui.  Xo.  86. 
Some  Ready  Mixed  Paints. 


40 


RECITATION 


LABORATORY 


Furniture  and  furnishings. 
Consider  as  to, 

Use  —  fulfilling    of    purpose, 
suitability. 

Special  needs  of  each  room. 
Sanitary  value. 

Condition  when  purchased. 
Ease  of  keeping  clean. 
Artistic  value. 
Harmony  and  color. 
Good  line  and  form. 
Quality  in  wood  and  textiles. 
Hangings,   rugs   or   other 
floor  coverings. 
Cost. 

First  cost. 

Durability  and  labor  to  keep 
clean. 


The  lawn  and  garden. 
Laying  out  and  care  of. 


Examine  furniture  at  school  and 
home. 

Trip  to  stores  and  factories  if  pos- 
sible. 

Make  list  of  furniture  and  furnish- 
ings for  different  rooms. 
Kitchen,  dining  room,  bed  room, 
living     room,     sewing     room, 
laundry. 

Practice  selecting  and  combining 
samples  of  wood,  wall  coverings, 
and  textile  fabrics  which  would 
be  suitable  for  different  rooms. 

Plan  color  schemes  for  rooms  with 
different  light  exposures. 


41 


RELATED    WORK 


REFERENCE 


Art. 

Study  of  color. 

Harmony. 

Contrast. 

Gradation. 

Effect  of  lines. 

Vertical. 

Horizontal. 

Designs  for  household  articles. 

Color  schemes  for  interiors  using 

water   colors  or   textile   mate- 

rials, wall  paper,  etc. 

Principles  governing  hanging  of 

pictures   and    arrangement   of 

room. 

Domestic  art. 

.Making  household  articles. 

Table  and  bed  linen,  towels. 

Table   covers,    cushion    covers, 

etc. 

U.  S.  Dep't  of  Agri.,  Washington, 

D.  C. 

Farmers'  Bulletins: 

No.     185.       Beautifying     the 

Home  Grounds. 

No.    195.      Annual    Flowering 

Plants. 

No.  248.    The  Lawn. 

i 

Reprint  from  Year-Book  No.  242. 

Plants  as  a  Factor   in   Home 

Adornment. 

111.  Exp.  Sta.  Circulars: 

No.   135.     How   to   Fix  Up  the 

Yard. 

No.  138.    The  Small  Home  Yard. 

42 


RECITATION 


LABORATORY 


Care  of  the  home. 

i 

Clean  glass  and  metals. 

The  house. 

Clean  wood  work. 

Source  and  danger  of  dirt. 

Clean  refrigerator. 

Ways   of   preventing  accumu- 

Make and  use  furniture  polish. 

lation  of  dirt. 

Bed-making  and  care  of  bed-room. 

Ways  of  removing  dirt. 

Sweep  and  dust. 

Order  of  cleaning  a  room. 

Make  dust  gardens. 

Materials  for  cleaning. 

Make    list    of    cleaning    materials, 

Comparative  cost  and  value 

giving  advantages  of  each. 

of  agents  used. 

Care  of  different  rooms. 

Care  of  various  kinds  of  fur- 

niture, furnishings  and  wood 

work. 

Laundry  work. 

Materials  used. 

Laundering. 

Water,        soap,        bluing, 

Remove  stains. 

starch. 

Make  Javelle  water. 

Agents       for       removing 

Wash  and  iron. 

stains. 

Agents       for       softening 

water. 

Steps  in  the  process. 

Household  pests. 

43 


RELATED   WORK 


REFERENCE 


Chemistry. 

Balderston   and   Lunerich.     Laun- 

Soap. 

dry  Manual. 

Effect  of  acids,  etc.,  upon  metals, 

Conn.   Bacteria,  Yeasts  and  Molds. 

wood,  and  paint. 

Conn.     Story  of  Germ  Life. 

Botany  or  elementary  science. 

Gulich.     Hygiene  Series. 

Bacteria  and  molds. 

Osman.     Cleaning  and  Renovating 

Classes,  growth. 

at  Home. 

Prudden.     Dust  and  Its  Dangers. 

Prudden.    Story  of  the  Bacteria. 

Richards  &  Elliott.     Chemistry    of 

Cooking  and  Cleaning. 

Shepperd.     Laundry   Work. 

Vail.    Approved  Methods  of  Laun- 

dering. 

Clothing. 

U.  S.  Dep't  of  Agri.,  Washington, 

Effect  of  heat,  moisture  and  soap 

D.  C. 

on  different  textile  fibers. 

Bureau    of     Entomology    Circu- 

lars : 

No.  5.     The  Carpet  Beetle  or 

"Buffalo  Moth." 

No.  34.     House  Ants. 

No.    36.      The    True    Clothes 

Moth. 

No.     46.     Hydrocyanic     Acid 

Gas  Against  Household  In- 

sects. 

No.  47.    The  Bed-Bug. 

No.  51.     Cockroaches. 

No.  71.    House-flies. 

Cornell        University        Extension 

\ 

Dep't.      Insect   Pests    of    House 

and  Garden. 

Maryland  Exp.  Sta.  Bui.  No.  134. 

The     Brown     Tail     Moth,     the 

House-fly,  the  Mosquito. 

44 


RECITATION 


LABORATORY 


Care  of  the  person. 

Removal  of  waste  from  the  body. 
Excretory  system. 

The  skin,  its  structure  and 
function. 
Effect  of  baths,  hot  and  cold. 
Effect  of  exercise,  fresh  air. 
Effect  of  diet. 

Value  of  water,  fresh  fruits 

and  vegetables,  bulk. 
Mastication    and    regularity 
in  diet. 
Care   of   hands,   nails,   mouth, 
head  and  feet. 
Relation    of   exercise,   fresh   air, 
sleep,  diet  and   cleanliness  to 
health. 
Relation  of  personal  hygiene  to 
the  public. 


Estimate  of  amount  of  water  need- 
ed for  drinking  and  cleaning  per 
day. 

Make  list  of  helps  and  how  to  use 
them  for  personal  hygiene. 

Make  list  of  common  hindrances  to 
health. 


Care  of  the  family. 
The  young  and  aged. 
The  sick. 

The   home  nurse,  her  charac 
teristics  and  duties. 
Care  of  herself. 
Care  of  sick  room. 
Daily  care  of  patient. 
Contagion  and  infection. 
Theory  of  disease. 
Air,   water   and   food   as 
riers. 

Dangers  of  public  drinking 
cup,  etc. 
Insects  and  animals  as  carriers 
of  disease. 


car. |  Make  list  of  diseases  carried  by  air, 
water,  insects. 


45 


RELATED   WORK 


REFERENCE 


Physiology  and  hygiene. 
Nervous  system. 
Digestive  system. 
Excretory  system. 
Hygienic  clothing. 


Le  Bosquet.    Personal  Hygiene. 
Meylan.     Personal  Hygiene. 
Ravenhill.    Practical  Hygiene. 
U.  S.  Dep't  of  Agri.,  Washington, 

D.  C. 

Farmers'  Bulletins: 

No.  377.     Harmful  Headache 
Mixtures. 
Boston  Health  Education  League. 

Booklets  on  Hygiene. 


Food. 

Food  requirements. 

For  infants,  the  aged,  the  sick. 
For  the  school  girl. 


Bacteriology. 
Disease  germs. 
How  spread. 
How  killed. 
Conditions    favoring 
tarding  growth. 


and    re- 


Harrison.     Home  Nursing. 
Holt.     Care  and  Feeding  of  Chil- 
dren. 
Manning.      First     Principles     of 

Nursing. 
Pope.     Home  Care  of  the  Sick. 
Winter.     Feeding  of  Infants. 
U.  S.  Dep't  of  Agri.,  Washington, 
D.  C. 

Farmers '  Bulletins : 
No.  155.     How  Insects  Affect 
the    Health    of    Rural    Dis- 
tricts. 
No.     412.     The     Typhoid     or 
House-fly. 


46 


RECITATION 


LABORATORY 


Care  of  the  family — -continued. 
Work  of  Board  of  Health. 
Protection  of  public  on  street 
and  car. 

Laws    prohibiting    expecto- 
rating, etc. 
Importance  of  clean  streets. 
Precautions  to  prevent  spread 
of  disease. 
•  Isolation,  disinfection. 
Examination  of  milk,  water, 
and  food  supply. 


Emergencies. 

Treatment  for  fainting,  wounds, 
hemorrhages,  burns,  frost- 
bites, sprains,  dislocation,  frac- 
tures, drowning,  suffocation. 

Poisons. 

Classes — treatment. 

Transporting  the  injured. 


Report  on  work  of  Board  of  Health. 
Expose  dust  gardens  out  of  doors 
on  a  windy  day. 


Prepare  and  apply  antiseptics,  ban- 
dages, splints,  poultices. 
Make  list  of  emergency  outfit. 


47 


RELATED    WORK 

REFERENCE 

Office  of  Solicitor  Circular. 

No.  13.    The  Quarantine  Law. 

City  Health  Ordinances. 

111.  Board  of  Health,  1909. 

Cause   and   Prevention   of   Con- 

sumption. 

Journal  of  Home  Economics : 

Apr.,  1909.     Campaign    Against 

Tuberculosis. 

Apr.,  1909.    Typhoid. 

June,  1909.     The    Fly   and    Ty- 

phoid. 

Aug.,  1910.     Communicable  Dis- 

eases and  Sanitation. 

Aug.,  1910.    Kill  the  Fly. 

Richmond,  Va.,  City  Health  Dep't. 

Extermination  of  the  Mosquito. 

State  Board  of  Health  Bulletins. 

Hope.    Till  the  doctor  comes. 


48 


RECITATION 

LABORATORY 

Maintenance  of  the  home. 

List  ways  in  which  the  high  school 

Relation  of  individuals  to  family 

girl  might  assist  in  the  home. 

as  a  whole. 

Plan  expenditure  of  imaginary  sal- 

Division of  labor. 

ary  for  one  month,  compare  with 

Some    responsibility    for    each 

actual  budget  and  actual  expense 

member  of  family. 

if  possible. 

Management. 

Plan  supplies  to  be  ordered  for  a 

Division  of  income. 

month,  week  or  day. 

Buying. 

Report  on  market  prices  at  differ- 

Economy and  use  of  money. 

ent  seasons. 

Relative  merits  of  cash  and 

charge  systems. 

Banking. 

Importance  of  planning. 

Buying  in  quantity,  storage. 

Keeping  accounts. 
System  in  work. 

Various  kinds  of  work. 

Keep   account  of  actual   expenses, 
personal  and  family. 

Best  time  for  doing. 

Plan  work  for  one  week. 

Relative  importanace. 

Economy      in       time      and 

strength. 

Labor  saving  devices. 

Importance    and    use    of 

leisure  time. 

Relation  of  home  to  society. 

Effect  of  extravagance. 

Effect  of  carelessness  and  bad 

management  upon  the  com- 

munity. 

Hospitality. 

Summary. 

List  problems  of  the  home  maker 

Importance  of  the  home. 

in  the  effort  to  have  the  home 

To  the  individual. 

attractive,    comfortable,    happy,. 

To  the  family. 

and  healthful. 

To  the  community. 

Influence  of  the  community  upon 

the  home. 

- 

49 


RELATED   WORK 


REFERENCE 


Campbell.    The    Easiest    Way    in 

Housekeeping  and  Cooking. 

Hunt.    Home    Problems    Prom    a 

New  Standpoint. 

Richards.     The  Art  of  Right  Liv- 

ing. 
Richards.    The  Cost  of  Cleanliness. 

Richards.    The  Cost  of  Food. 

Richards.    The  Cost  of  Living. 

Food. 

Richards.    The  Cost  of  Shelter. 

Cost  of  food. 

American  School  of  Home  Econom- 

Planning meals. 

ics,      Sept.,      1908.       Up-to-date 

Preparing  and  serving  meals. 

Home — Labor  Saving  Devices. 

Clothing. 

Atlantic  Monthly,  Apr.,  1910.  Cost 

Cost  of  clothing. 

of  Living. 

Economics. 

Cornell     University     E  t  e  n  s  i  o  n 

Law  of  supply  and  demand. 

Dep't.    Saving  strength. 

Good     Housekeeping,    Apr.,    1910. 

Cost  of  Living. 

Journal  of  Home  Economics: 

Dec,  1909.     A  Study  of  House- 

hold Expenditures. 

Feb.,    1910.    Standardizing    the 

Home — The    Dwelling    House 

i 

Score  Card. 

50 
CLOTHING 


RECITATION 


LABORATORY 


Equipment  for  sewing. 

Equipment     needed     for     hand- 
sewing. 
The  work  box  and  its  contents. 
Sewing  machine. 

Construction  and  care  of. 
Suitable  chairs  and  tables. 
Lighting  of  the  room. 


Use  or  purpose  of  clothing. 
Fulfillment  of  purpose. 

Under  and  outer  garments. 
Suitability    of    clothing    for    va- 
rious      occasions  —  business, 
home,  sick  room,  etc. 
Clothing   in    relation    to   health. 
Effect    of    too   little    and    too 

much  clothing. 
Effect  of  pressure. 
Loosely  and  closely  woven  fab- 
rics. 
Non-porous  clothing. 


Select  and  list  price  of  individual 
sewing  equipment. 

Clean,  oil,  and  use  machine  and  at- 
tachments. 


Collect  reference  and  pictures  of 
clothing  of  primitive  and  modern 
times. 

Possible  trip  to  library  and  mu- 
seum or  store  to  see  fabrics  and 
garments  of  ancient  and  modern 
use. 

Criticise  own  clothing  on  basis  of 
purpose. 

Plan  clothing  for  various  seasons 
and  occasions. 


:»1 


RELATED    WORK 


REFER]  \«  I. 


1  listory. 

Invention  of  sewing  machine,  and 

its  effect  on  the  household. 
Physics. 

Construction  of  sewing  machine. 
The  home. 

Location  and  furnishing  of  sew- 
ing room. 
Lighting  of  sewing  room. 
History. 
The  evolution  of  clothing    from 
primitive  to  modern  times. 
The  adornment  of  savages. 
The    protection    of    primitive 
man. 

Different  materials  used. 
Clothing  of  various  races  and 
apes. 
Inventions  making  modern   pro- 
cesses possible  and  their  effect 
on  progress  and  home  life. 
Hygiene  and  physiology. 

Structure   and    function    of    the 

skin. 
Respiration  and  circulation. 
Hygiene  of  clothing. 


Blair.    Sewing  and  Garment  Drafl 
ing. 

l'>\  I'M.  Progress  of  Invention  in 
the  19th  Century. 

Earle.    Colonial  Days  in  Old  N.  Y. 

Earle.  Customs  and  Fashions  in 
old  New  England. 

Earle.  Home  Life  in  Old  Colonial 
Days. 

Earle.  Two  Centuries  of  Costume 
in    America. 

Harrington.     Manual  of  Hygiene. 

•lolly.     .Man  Before  Metals. 

Le  Bosquet.    Personal  Hygiene. 

Mason.     Origin  of  Invention. 

Mason.  Woman's  Share  in  Primi- 
tive Culture. 

Morris.      Home  Life  in  All  Lands. 

Rocheleau.  Great  American  Indus- 
tries. 

Robida.  Ten  Centuries  of  Cos- 
tume in  America. 

Sedgwick  &  Hough.  The  Human 
Mechanism. 

Stan-.  Pirsl  Stepsin  Human  Prog- 
ress. 

Watson.     Textiles  and  Clothing. 

('raftsman  Magazine,  Vol.  !'.  ]>.  749. 
Ten  Generations  of  Fashion, 

Journal  of  Home  Economics,  -Tune, 
1910.  Hygienic  Dress  and  Dress- 
Reform. 

Review  of  Reviews,  Vol.  7,  p.  312. 
Dress  Reform. 


52 


RECITATION 


LABORATORY 


Materials  used. 

Cotton,  wool,  flax,  silk. 

Structure  and  composition. 
Effect  of  heat,  acids,  alkalies, 

moisture,  light. 
Conductive      and      absorptive 
properties    of    the    different 
fibers. 

Suitability  of  each  for  under 
and  outer  clothing. 
Manufacture  of  the  fibers  into 
clothing. 

Bleaching,  dyeing. 
Printing,  mercerizing. 
Use  of  uncommon  fibers  such  as 
jute,  ramie,  pineapple,  cocoa- 
nut. 
Leather,  fur,  and  rubber  as  ma- 
terials for  clothing. 


Collect  samples  of  raw  materials. 

Examine  fibers. 

Test  samples  to  determine  quality. 

Fiber  or  fibers  present. 

Closeness  of  weave. 

Adulterants. 
Trip  to  carpet  loom  or  factory  if 

possible. 


Determine  characteristics  of  warp 

and  woof  of  cloth. 
Make  textile  collections  illustrating 

the  variety,  quality  and  price  of 

finished    products    of    different 

fibers. 


53 


RELATED    WORK 


REFERENCE 


Commercial  geography  and  history. 

Grow  th  and  cultivation  of  fibers. 

Labor  involved  and  cost  of  pro- 
ducing different  fibers. 

Evolution  of  spinning  and  weav- 
ing. 

Modern  process  of  manufacture. 


How     the     World     is 


II  o  \v     \Y  e      A  v 


( Jarpenter. 

Clothed. 

Chamberlain. 

Clothed. 
Cole.     Encyclopedia  of  Dry  Goods. 
Dana.     Cotton  from  Seed  to  Loom. 
Hunt.    Forage  and  Filler  Crops  of 

America. 
McLaren.     Spinning    Woolen    and 

Worsted. 
Marsden.     Cotton  Spinning. 
Cotton  Weaving. 
Textile  Fibers. 
Story    of    the    Cotton 


Marsden. 

.Matthews. 
Wilkinson 

Plant. 
Wright.     Industrial 
the  United  States. 
U.  S.  Dep't  of  Agri 
D.  C. 

Farmers'  Bulletins: 
No.  27.     Flax    for 
Fiber. 
Xo.  69. 
137. 
Hio. 
274. 
302. 


Evolution    of 


Washington, 


Seed    and 


Xo. 
No. 
No. 
Xo. 
Office 
Xo. 


Flax  Culture. 
Angora  Goat. 
Silk  Worm  Culture. 
Flax  Culture. 
Sea  Island  Cotton. 
of  Exp.  sta.  Bulletin: 
33.     The    Cotton    Plant; 
History.  Botany,  Character- 
istics. Culture,  and  Uses. 
Office     of     Fiber     Investigation. 
Report  4. 

Flax  Culture  in  Ireland, 
Belgium,  Austria,  Russia. 
Report  106.  Flax  for  Seed 
and  Fiber. 


54 


RECITATION 


LABORATORY 


Selection  of  materials  for  class  use. 

Examine  samples  and  discuss  suit- 

For articles  or  garments. 

ability. 

Purpose,  cost,  durability. 

Combine  samples  of  textile  fabrics 

Width,   amount,    allowing   for 

to  show   suitable   color,   quality, 

shrinkage. 

and  finish  for  suits  for  different 

Color,     design,     weave,     and 

occasions  and  individuals. 

finish. 

Buy  materials  for    articles    to    be 

Genuineness,  quality. 

made. 

For  trimming. 

Select  trimmings,  thread,  etc. 

Comparative     value    of    hand 

List  cost  of  materials. 

and  machine  work. 

Desirable    qualities    for    trim- 

mings. 

Good  edge,  simple  design. 

Kinds    of     embroidery,    laces, 

drawn  work,  etc. 

Harmony     of     material     and 

trimming    in     quality     and 

color. 

Inappropriateness  of  color  in 

trimming  undergarments. 

Selection  of  design  for  making. 

Make  design  for  garments. 

Purpose  of  article. 

Take  measures. 

Form  and  size  of  individual. 

Draft  patterns. 

Personality    and    occupation    of 

Compare     and    use     drafted    and 

individual. 

bought  patterns. 

Artistic  effect. 

Criticise    designs    for    clothing    in 

Good  lines. 

magazines  and  papers. 

Good  color  combinations. 

Effect  of  light  on  materials  of 

various  color,  quality,  finish. 

Time  and   money   to  expend   on 

making  and  laundering. 

55 


RELATED    WORK 


REFERENCE 


History  and  economics. 

Reprints  from  Year-Book: 

Laces  of  different  ages  and  races. 

No.  234.    The  Future  Demand 

Conditions    under    which    hand 

for  American  Cotton. 

work  is  done. 

No.  308.    Consumption  of  Cot- 

Price paid  for  hand  labor. 

ton  in  Cotton  States. 

Lives  of  people  doing  work. 

No.  313.    U.  S.  Dep't  of  Agri. 

and  Silk  Culture. 

No.    314.     Growing   of   Long- 

Staple  Upland  Cotton. 

Cosmopolitan,  July,  1904.    Cotton. 

Corticelli  Silk  Mills.    Silk,  Its  Ori- 

gin, Culture,  and  Manufacture. 

Harper's  Weekly,  Mar.  5,  1910. 

Deceiving  the  Shopper. 

Outlook,  Vol.  69,  p.  59.     Cotton. 

Scribner,  Vol.  90.    Manufacture  of 

Clothing. 

Art. 

Batchelder.    Principles  of  Design. 

Designing  dresses,  hats,  and  suits 

Gingles.    Garment    Drafting    and 

for  different  occasions. 

Simple  Rule  Method. 

Coloring  designs  made  for  differ- 

Ward.    Color,  Harmony,  and  Con- 

ent occasions  and  individuals. 

trast. 

Lines  of  human  form. 

Craftsman. 

Straight  lines  and  good  curves. 

Delineator. 

Artistic  and  appropriate  designs 

Good  Housekeeping. 

for  trimmings,  household  arti- 

Harper's Bazaar. 

cles   and   personal   articles    as 

belt  buckles,  hand  bags,  card 

cases,  etc. 

56 


RECITATION 


LABORATORY 


Cutting. 
Economy. 

Matching  pattern  in  cloth. 
Arrangement    of    pattern 


with 


weave. 


Making. 

Characteristics  of  good  work- 
manship in  the  making  of  gar- 
ments or  articles. 


Household  fabrics  and  articles. 
Suitability  of  textile,  color  weave 
and  finish  to  purpose. 


Cut  out  garments. 


Keep  materials  and  hands  clean 
while  sewing. 

Baste,  fit,  stitch  and  finish  under- 
garments as  drawers,  underwaist 
and  skirt  or  gown. 

Make  suitable  seams,  bands,  bind- 
ings, facings,  corners. 

Make  tucks  and  put  on  trimmings. 

Make  shirt  waist  and  wash  dress. 

Possibly  make  wool  skirt. 


Make  simple  and  more  difficult  dec- 
orative stitches  on  underwear, 
waist  or  household  articles. 

Make  designs  for  patterns  to  be 
worked. 

Buttonhole  edge  of  towel,  scarf, 
center  piece  or  undergarment. 

Design  and  embroider  monograms 
for  linen  or  underwear. 

Possibly  make  lace  or  drawn  work 
for  trimming  a  small  article. 


57 


RELATED    WORK 


REFERENCE 


• 

Hapgood.    School  Needle  Work. 

MeGlauflin.     Handicraft  for  Girls. 

Wakerman  &  Heller.  Scientific  Sew- 
ing. 

Woolman.  Sewing  Course  for 
Schools. 

Butterick  Pattern  Co.  Dressmak- 
ing Up-to-Datej  Embroideries 
and  their  Stitches. 

The  home. 

Textile    furnishings    for    dining 
room,  bed    rooms,    and    living 
room. 

Wheeler.     Household  Art. 
Wheeler.    Principles  of  Decoration. 

53 


RECITATION 


LABORATORY 


Gift  Sewing. 

Importance  of  usefulness. 
Suitability  of  article  to  person. 


List  of  household  and  personal  ar- 
ticles that  might  be  designed, 
made  and  decorated  for  gifts. 

Plan  a  certain  number  of  articles 
for  a  given  price. 

Design,  make,  and  decorate  one  or 
more  articles. 


Millinery. 

Study     of     materials     used     as 

braids,     silks,    satins,    velvets, 

feathers,  flowers. 
Color,    harmony,    and    study    of 

line    in    relation    to    the    face, 

figure,  and  costume. 
Style  of  hat  to  suit  a  becoming 

and    suitable    arrangement   of 

the  hair. 
Work  of  the  Audubon  society. 


Plan  color  and  design  to  fit  one's 
own  face  and  personality. 

Select  materials. 

Renovate  materials. 

Make  a  simple  hat  or  select  mate- 
rials and  style  and  have  it  made, 
or  make  over  a  hat,  or  select  and 
combine  samples  of  materials 
that  harmonize  in  color,  quality 
and  finish. 

Figure  cost  of  hat  made  or  selected. 
Criticise  prevailing  style. 


Care  of  clothing. 
New  clothing. 
Sanitary     condition 
ments. 


Report  on  sanitary    conditions    of 
stores   and    those   handling   gar- 
of     gar- 1      ments      with      the      Consumer's 
League  mark. 


Consumer's    League,    White   Report   on    ready    made    garments 
List.  bought  or  seen  in  the  stores. 

Laundering    or    sunning    and 
airing     of     clothing     as     it 
comes  from  the  store. 
Clothing  that  has  been  worn. 
Airing  and    folding  or  hanging 
after  wearing. 
Brushing,  pressing. 
Mending. 

Importance    of    fastenings, 
bindings,  etc. 


Darn  and  patch. 


59 


RELATED   WORK 


REFERENCE 


Art. 

Designing  hats  and  suits  for  dif- 
ferent people  and  occasions. 
Color  and  form  in  relation  to  the 
face  and  figure. 

Civics  and  Economics. 

Sanitary  condition  of  factories. 
Laws  regulating  child  labor  and 
sweat  shops. 

Hygiene. 
Bathing. 

Conn.    Bacteria.  Yeasts,  and  Molds. 

Conn.     Story  of  Germ  Life. 

Prudden.    Dust  and  Its  Dangers. 

Chautauquan.  Vol.  59.  p.  106.  Con- 
sumer's League. 

Consumer's  League.  105  E.  22d  St., 
N.  Y.  City.  Consumer's  League 
Literature. 

Outlook,  Vol.  91.  p.  616.  Consum- 
er's League. 

Survey,  Vol.  23,  p.  700.  Consum- 
er's League. 

60 


RECITATION 


LABORATORY 


Care  of  clothing — continued. 
Laundering. 
Marking. 

Place  for  soiled  clothing. 
Effect  of  heat,  soap,  and  water 

on  different  fabrics,  finishes, 

and  colors. 
Setting  of  colors. 

Removal  of  stains. 
Renovating  and  freshening  old 

garments. 
Storing   or   packing   the    winter 
clothing. 
Life  history  and  habits  of  the 

moth. 


Mark  clothing. 

Wash  and  iron  clothing  or  samples 
of  cotton,  wool,  linen,  and  silk  of 
different  colors  and  finishes. 

Remove  stains  from  clothing. 


Cost  of  clothing. 

Comparative  cost  and  desirabil- 
ity of  ready  made,  home  made, 
and  tailored  clothing. 
Reducing  cost  of  clothing. 

Planning  supplies  and  buying 

in  quantity. 
Careful    selection    of   time    to 

buy. 
Avoiding  extremes. 
Keeping  accounts. 

Monthly    and    yearly    sum- 
mary. 
Simplifying    design    for   mak- 
ing. 
Use  of  material  and  style  that 
are    easily    laundered     and 
pressed. 
Use   of  simple   hand   work  in 
place     of      elaborate     trim- 
mings. 
Relation  of  cost  of  clothing    to 
total  cost  of  living  and  to  in- 
come. 

Suitability  of  apparel  in  rela- 
tion to  income. 


Figure  cost  of  materials  in  gar- 
ments made. 

Figure  cost  of  labor  in  making 
garments. 

Compare  cost  of  garments  of  the 
same  quality  when  made  by  stu- 
dents, when  bought  ready  made, 
and  when  they  are  hired  made. 

Plan  and  figure  cost  of  clothing  for 
one  year. 

Compare  cost  of  different  articles 
as  underclothing,  dresses,  hats. 

List  materials  that  might  be  bought 
in  quantity. 

Plan  to  reduce  cost  to  the  mini- 
mum. 

Keep  account  of  money  spent  for 
clothing  for  a  certain  period. 

Compare  with  plan  made  for  cloth 
ing  for  the  year. 

Make  charts  showing  relation  of 
cost  of  clothing  to  total  cost  of 
living  and  to  income. 

Criticise  own  clothing  on  basis  of 
healthfulness,  artistic  qualities, 
economy  and  suitability. 


61 


RELATED    WORK 


REFERENCE 


The  home. 

Equipment    of   place    for    doing 

laundry  work. 
Agents  used. 
Steps  in  the  process. 
The  home  and  public  laundry. 


Dodd.     Chemistry    of    the    House 

hold/ 
Osman.     Cleaning  and  Renovating 

at  Home. 
Parloa.    Home  Economics. 
Richards  &  Elliott.     Chemistry  of 

Cooking  and  Cleaning. 
Shepperd.    Laundry  Work. 
U.  S.  Dep't  of  Agri.,  Washington, 

D.  C. 

Bureau  of  Entomology  Circular : 
No.    36.     The     True    Clothes 
Moth. 


Civics  and  economics. 

Law  of  supply  and  demand. 

Cost  of  raw  materials. 

Cost  of  labor  and  machinery. 

Cost  of  patents. 

Cost  of  skilled  and  unskilled  la- 
bor. 

Cost  of  producing  materials  of 
new  design  and  finish  as  com- 
pared with  old  and  standard 
patterns. 

Laws  governing  conditions  in 
factories ;  child  labor  and 
sweat  shops. 


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